SRC - Blueberry Coffee Cake
This month, I needed a Hubby friendly cake for you know who and I found this one on my designated blogger for the Secret Recipe Club. Suzanne, a beloved blogger, who we all know through her hard work in the Club has the blog, I was to cook from.
Blueberry Coffee Cake adapted from Thru the Bugs on my Windshield
1 cup fresh blueberries
3 tablespoons brown sugar
1 cup gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 c up greek yogurt (plain or vanilla)
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1/4 c Sliced almonds
1/4 c sifted confectioners' sugar
1 tsp milk
1/4 tsp vanilla extract
Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine blueberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.